“Senatore
Cappelli” wheat is the most famous of the ancient grain types, rich
with protein, amino acids, and vitamins and minerals. It's easily
digestible because it has less glutin. Ground by the millstone on the
farm. The flour thus obtained is type 1 and 2, which is then called
durum wheat. With the addition of water it is transformed into a dough
which is then cut to form and dried for long conservation. The resulting
pasta has a bronze-like color, with a porous consistency and a decided
taste that recalls the flavors of long ago.